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An orange and white floral plate with cooked pot roast, carrots, and red cabbage on the plate. A silver fork and blue linen napkin sit beside the plate and the plate sits on a wood board.

Slow Cooker Pot Roast

A savory and delicious Pot Roast made in the slow cooker that is Low Carb, Keto, and Paleo compliant. 

Course Main Course
Cuisine American
Keyword crockpot pot roast, easy pot roast, keto pot roast, low carb pot roast, paleo pot roast, pot roast, slow cooker pot roast
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 people
Author Amy - The Speedy Spatula


  • 2.5 lb beef pot roast any cut
  • 16 oz organic baby carrots
  • 1/2 head red cabbage chopped
  • 1 tbsp fresh minced garlic
  • 1 tbsp fresh parsley flakes
  • 1 tbsp minced onion
  • 1/2 tsp reduced sodium seasoned salt
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 3 cups organic low sodium chicken broth homemade preferred


  1. Place the roast in the bottom of a 6 quart or larger slow cooker.

  2. In a large mixing cup, add the chicken broth, garlic, onion, parsley, seasoned salt, salt, and red pepper and stir well.

  3. Pour the bag of baby carrots over the roast in the slow cooker.

  4. Cut the red cabbage in half, wash one half, and remove the stem from it. Chop the red cabbage into large squares and add it to the carrots and roast in the slow cooker. 

  5. Pour the seasoning and chicken broth over the contents in the slow cooker, place the lid on top, and set the slow cooker to cook on low for 8 hours.

  6. Once cooked, remove the roast, shred lightly, and serve. Enjoy! 

Recipe Notes

Veggies that pair well with this dish and can be added to the slow cooker to cook with the roast are: chunks of potatoes, small new potatoes (red or yellow), green cabbage, green beans, Brussels sprouts, and corn on the cob.